Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comté have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Comté has the highest production figures of all the French AOC cheeses, as cheese makers work to satisfy the world's hunger for this exceptional cheese. Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazelnut. A traditional fondue cheese, Comté can also be shredded, sliced, grated, chunked or melted. This is not a cheese that always tastes the same. Each round of Comté reveals differences in the composition of its flavor, depending on the micro-region where it was produced, the season, the particular technique of the cheese maker, and the cellar where it was matured. It can always be called upon and never disappoints, whether as a table cheese or in a gratin. Its nutty flavors mingle well with Pinot Noir wines.